This recipe is more than just delicious—it’s a family unifier. When someone who rarely eats suddenly devours a dish, you know you’ve struck culinary gold. These Mini Chicken Pot Pie Muffins are bite-sized bundles of comfort: flaky biscuit tops, creamy chicken and vegetable filling, and just the right amount of herbs to make each mouthful sing.
They’re perfect for picky eaters, portion control, and casual gatherings. The muffin tin format makes them easy to serve and even easier to love. Whether you’re feeding a crowd or just looking for a cozy dinner that feels like a hug, these pot pies deliver. And yes, they’re going straight into your recipe box—for good reason.
🧂 INGREDIENTS:
For the Filling:
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- ½ cup diced potatoes (optional, pre-boiled until just tender)
- 1 small onion, finely chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- ½ cup milk or cream
- Salt and pepper to taste
- ½ tsp dried thyme or Italian seasoning
- Fresh parsley for garnish
For the Crust:
- 1 can refrigerated biscuit dough (or homemade biscuit dough)
- Extra butter for brushing tops (optional)
🥣 INSTRUCTIONS:
1. Prepare the Filling
In a skillet over medium heat, melt the butter and sauté the chopped onion until translucent. Stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the chicken broth and milk, stirring constantly until the mixture thickens into a creamy sauce.
Add the shredded chicken, mixed vegetables, potatoes (if using), salt, pepper, and thyme. Simmer for 3–5 minutes until everything is heated through and well coated. Remove from heat and let cool slightly.
2. Prep the Muffin Tin
Preheat your oven to 190°C (375°F). Lightly grease a 12-cup muffin tin. Take each biscuit and flatten it into a circle large enough to line the bottom and sides of each muffin cup. Press gently to form a shell.
3. Fill and Top
Spoon the creamy chicken mixture into each biscuit-lined cup, filling generously but not overflowing. If you have extra biscuit dough, you can cut small rounds or strips to place on top of each pie. Otherwise, leave them open-faced for a rustic look.
4. Bake to Golden Perfection
Bake for 15–20 minutes or until the biscuit crust is golden brown and cooked through. If desired, brush the tops with melted butter during the last 5 minutes of baking for extra shine and flavor.
5. Garnish and Serve
Let the pot pies cool for 5 minutes before removing from the tin. Sprinkle with fresh parsley and serve warm. They’re perfect on their own or paired with a crisp salad or soup.
🍽 SERVING SUGGESTIONS:
- Serve with a side of cranberry sauce or pickled onions for contrast.
- Pair with a light green salad or tomato soup.
- Freeze extras for quick reheating on busy nights.
- Pack in lunchboxes for a hearty midday treat.
🧠 TIPS & VARIATIONS:
- Vegetarian version: Swap chicken for sautéed mushrooms and chickpeas.
- Spicy twist: Add a pinch of chili flakes or smoked paprika to the filling.
- Cheesy upgrade: Stir in ½ cup shredded cheddar or mozzarella before filling.
- Gluten-free: Use gluten-free biscuit dough and thicken the filling with cornstarch.
